Having an Allaboutyou.com recipe book is an easy way of creating an archive not only of our recipes but of your favourite recipes from absolutely anywhere. It will also give you handy shopping lists which you can change to suit your needs. Perfect!

Preheat oven to 180°C (160°C fan) mark 4 and line two large baking sheets with baking parchment. Put the ground almonds into a bowl and sift over the flour. Set aside.

Put the egg whites and cream of tartar into a large bowl and beat with a handheld electric whisk until frothy. Sift over the icing sugar and beat again until the mixture is very thick and holds its own shape, about 5min  when you lift the beaters out, the mixture in the bowl should leave a trail for a few seconds. Beat in the almond essence and enough pink food colouring to achieve a shade you are happy with. Using a large metal spoon, fold in the ground almond mixture, stirring well.

Spoon the mixture into a piping bag fitted with a rough 1cm (½in) nozzle (or just snip the tip of a disposable piping bag) and pipe 3cm (1¼in) rounds on to the prepared trays, spacing them a little apart. Make sure you end up with an even number (about 48). Using a slightly damp finger, flatten any points that stick up. Bake kisses for 9-11min until tops are set, then take out of oven and leave to cool on their sheets. Once cool, use a palette knife to loosen the kisses.

To make the filling, whisk together the softened unsalted butter in a large bowl with the sifted icing sugar and rose water. Beat until light and fluffy, then stir in the raspberry jam. Use a smear of the filling to sandwich the kisses together. Serve.